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Fiery Chipotle Turkey Chili
with white cheddar
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
- Carb-Conscious
- Fiber-Rich
- Protein-Packed
- GLP-1-Friendly
Chef
Jimmy Shay
In Your Box (serves 2)
- 10 oz. Ground Turkey
- 8 fl. oz. Tomato Sauce
- 1 Zucchini
- 1 Poblano Pepper
- 2 oz. Shredded White Cheddar Cheese
- 1 oz. Chipotle Crema
- 2 tsp. Chipotle Pepper Paste
- ¼ oz. AP Flour
- 2 tsp. Chile and Cumin Rub
- 1 tsp. Onion Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories500
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Carbohydrates21g
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Net Carbs15g
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Fat31g
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Protein39g
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Sodium2200mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Medium Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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1 Prepare the Ingredients
Trim zucchini ends, quarter, and cut into 1/2" dice.
Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. -
2 Cook the Turkey and Poblanos
Place a medium pot over medium-high heat and add 1 tsp. olive oil.
Add ground turkey and poblanos (use less if spice-averse) to hot pot. Break up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.While turkey and poblanos cook, continue recipe. -
3 Cook the Zucchini
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add zucchini to hot pan and stir occasionally until lightly browned and tender, 4-5 minutes.Remove from burner. -
4 Add Broth and Finish Dish
Add flour to hot pot with turkey and poblanos and stir until no dry flour remains, 15-30 seconds.
Add 1 cup water and stir until combined, 15-30 seconds.Add tomato sauce, chipotle paste (to taste), chile and cumin rub, onion salt, and zucchini. Stir to combine and bring to a simmer.Once simmering, stir occasionally until slightly thickened, 3-4 minutes.Remove from burner.Plate dish as pictured on front of card, garnishing chili with cheese and crema. Bon appétit!
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